Slow Food

I’m extraordinarily pleased to announced that my alma mater, the Culinary Institute of America, has just received Slow Food certification. This makes them the first culinary school in New York state to achieve this title, and only the second entity in the state to do so. The Slow Food movement is dedicated to improving the relationship between farmers and chefs and pushing more chefs towards sustainability, along with educating consumers to the pitfalls of fast food.

Slow Food was founded in 1986, with a charter that was signed from representatives from 15 different countries. Today, they have over 100,000 members worldwide, and they continue to strengthen the bond between clean, unadulterated food, growers, and the culinary community. The St. Andrew’s restaurant on campus, recently made the move to complete sustainability, and this title of recognition is no small fact. Many of the chef’s that I’ve interviewed on Chef2Chef have all expressed that the future of cooking is a re-establishment of the bond between chef and growers. Chef’s are always on the hunt for the freshest and best products, so it’s of no consequence that’s where the next big thing is.

Chef’s like Melissa Kelly and Alice Waters have been influential on the movement to reduce our consumption of processed heavy foods. Chef Waters is notorious amongst the culinary community for her views on fast food (She hates it.) not to mention her die-hard support to the organic movement. Armed with Californian cuisine, and a dream of everyone being able to eat wholesome, she has written many books, spoken at countless rallys, meetings, and conferences about the importance of organics and the damage that fast food does to our cuisines and bodies. Chef Kelly is known for the invention of farm-to-table cuisine, where chef’s grow and raise their own crops and livestock only to serve them at the restaurant next door. Kelly’s flagship restaurant, Primo’s, named after her father who was a farmer, is 98% sustainable. With the exception of a rare item every once in awhile, Kelly does it all. She operates all of her restaurants with the exact same belief, wholesome well-grown food done high end.

I feel that we take many things for granted, especially in the case of food. We waste so much, just here in America, and it’s time we did our part. Did I also mention that sustainability saves people money? Just think about how much you’d save if you never had to buy vegetables at the store and could just pick them from the garden? As a final plus, there comes a great sense of satisfaction when your eat something you grew yourself. Try tasting the difference between market veggies and homegrown ones, it will blow your mind.

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
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            • Received the 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            3 Program(s) Found
            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
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            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
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            Salter College , West Boylston
            • Offers training programs in preparation for professional careers in business, health care, and computers.
            • Provides associate and certificate programs in medical assisting, massage therapy, culinary arts, and more.
            • Places students in externships to gain real world experience before completing their respective program.
            • Accredited by the Accrediting Council for Independent Colleges and Schools (ACICS).
            • 2 campuses in Chicopee and West Boylston, Massachusetts.
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            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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            • First opened its doors in 1980 as the Academy of Medical Art and Business.
            • Students can choose from a variety of diploma or degree programs, as well as continuing education courses.
            • Provides programs in massage therapy, dental assisting, criminal justice, cake decorating, and more.
            • 7.5 acre campus is located in the foothills of Blue Mountain, north of Harrisburg, PA.
            • Involved with many community service organizations, including the Central Pennsylvania Blood Bank (CPBB), March of Dimes, and Central Pennsylvania Food Bank.
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
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